Khelil Bouarrouj

Photo of Khelil Bouarrouj
Location
Washington, D.C.
School
George Mason University, New York University
Expertise
Gastronomy, Mediterranean Food History, Cultural Representation in Cuisine
  • In 2015, Khelil launched the online magazine Palestine Square, covering news, food, culture, and history.
  • He studies the evolution and cross-cultural sharing of cuisine across the Mediterranean and is deeply moved by what it says about human connectivity.
  • For the past decade, he has worked full-time or as a consultant for several nonprofit organizations, including Greenpeace, the Center for Food Safety, and the American-Arab Anti-Discrimination Committee.

Experience

Khelil's first foray into writing was blogging. One blog focused on human rights caught the attention of an editor of an online news site, who recruited Khelil to write full-time for the publication. In 2015, while working at the think tank Institute for Palestine Studies, he launched the online magazine, Palestine Square, which quickly became one of the top sources for news and commentary on the subject. As a freelance writer, he has contributed numerous pieces on everything from the Moorish influence on Portuguese cuisine to reviews of LGBTQ+ films and documentaries for the New Arab and the Washington Blade. His work has also appeared in the Washington Post, Common Dreams, Truthout, and +972 Magazine. His commitment to Arab American representation was highlighted in a New York Times article on the debate about adding a Middle East and North Africa (MENA) category in the Census.

Education

Khelil has a bachelor's in global affairs from George Mason University in Virginia and a master's in Near Eastern studies from New York University.

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Stories By Khelil Bouarrouj

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